So we've had the landscaper out to help us plan what to do with our disaster of a yard - it was a rental for some time before we got the house, and then we've been free ranging our hens in the back, so disaster is the right word. We'll pretty much be starting from scratch. The landscaper is more for the big stuff - grading, patio, fence, irrigation, etc - we'll be doing a lot of the lighter work.
I'm creating a list of plants to use (we're in dry Eastern WA, zone 5 or very optimistically, zone 6, at the very best 120 frost free days - though it's usually shorter). I know that there are a lot of great plants out there for looks, and great ones for eating, but I want the best of both worlds. I also prefer things that can be eaten straight, frozen, or baked with as-is. Growing lots of things that are only palatable if made into jam or pies with loads of sugar isn't the main goal. We have some veg, I want a herb garden for cooking, and lots of small fruit. We don't have room for many big trees, and the neighbors have trees around us, so light as at a premium.
Yep, I've tried the Master Gardeners, etc, but the whole edible landscaping thing hasn't really caught on here yet - Seattle or Portland, we're not. Most of their material is geared toward mainstream, non-organic gardening.
Anybody have any experience with these, in terms of growing ease (organically), taste, 4 season beauty, best varieties to grow etc:
Geraldi dwarf mulberry
Cornus mas cornellian cherries (probably Sunrise, Elegant, or Yellow would be my picks to grow - Black Plum if I could find it)
Viburnum Trilobum 'Wentworth' (yep, mostly jam, but it will look nice in the front for all 4 seasons)
Aronia (needs sugar, I know, but it is pretty)
European plums - there is a Golden Weeping Italian that looks interesting, as well as 'Nichols', a red one. But I want taste, too.
We already have raspberries and a pear, and will add an apricot in the more normal line of things....
Any other advice on edible landscaping?